270 
FOWLS FOR TABLE. 
It is a common practice to take fowls from the yard, kill them 
right away and have them cooked and on the table in a couple of 
hours. Attention to a few little hints will greatly improve the 
meat. First, the fowls meant to be eaten should be put in a coop 
a week before, the coop should be kept clean, these fowls should 
be fed as much as they can eat of soft food, no hard corn, corn- 
meal, banana, cocoanut, scraps of any kind, with plenty of water 
put in fresh every day. The particular fowl meant for the 
table next day should not be fed for 12 hours before killing, and 
even in the hot weather can be killed the evening before and hung 
up in a cool place. At the latest it should be killed 12 hours be- 
fore eating. 
THE CULTURE OF COFFEE. 
First of all, I must explain that nearly all I know of this sub- 
ject I have learnt from my father, who is an old cultivator and 
who is alive today. He is an oldtime cultivator who is very suc- 
cessful with his coffee. I, myself, although not giving all my 
time to cultivation, am very much interested in it, but the piece 
of coffee that I now have was not planted by me, but was an old, 
thrown-up cultivation which I bought seven or eight years ago, 
supposed to have been bearing for over fifty years. There are 
trees there that no one can reach save they climb them, they 
are so tall and the stems are so thick. 
After acquiring this piece of land, I did not think much of the 
coffee, but paid attention to the grass because it is a hobby of 
mine to keep horses, as I am a special lover of that animal and I 
wanted the grass for feeding my stock. However, I planted 
yams through some parts of the coffee, and I found that where 
coffee trees were near where I had been digging the yam hills,- 
they revived very much and began to bear quite heavily. On 
noticing this I put myself to the task of cleaning out the whole of 
the coffee, which was full of grass and weeds. This being done, 
I found the trees were far too tangled and thick ; I therefore 
next paid attention to letting in air by gradually cutting the bad 
trees out so as to leave the other trees standing as regularly as 
possible and to let air in all round and above. At the same time 
I planted catch crops of corn and peas through the trees so as to 
be forced to keep the coffee clean and get a little return. I also 
paid regular attention to the young shoots which came up from 
the coffee, selecting them so as to regulate the shape of the trees 
somewhat. There was a lot of work in this, but I set myself to 
the task of taking the last hour I spent on my field the days I 
was there, regulating the young shoots. I cannot at this stage 
speak of a manured piece or a pruned one, but I hope soon to get 
my coffee along to this stage. Owing to my coffee having enough 
